Linguine and Clams

Name: Linguine and Clams
Cuisine: European, Italian, Mediterranean
Ingredients: 1/2 stick butter; 1/4 cup extra virgin olive oil; 2/3 cup chicken broth (only if needed); 10 cloves garlic, minced; 2 bunches scallions, thinly sliced; 1 medium tomato, blanched and chopped (or 1 large can diced tomatoes); 1 tsp lemon juice; 2 tsp dried basil; 2 tsp dried oregano; 1 tsp cayenne pepper; 2 tsp salt; 8 ounce can chopped clams; 1/2 cup fresh chopped parsley; 1 pound linguine; parmesan cheese; fresh oregano; 24 steamed clams (optional)

5 steps

"I also steamed live clams and put on top as a great garnish top that with fresh oregano and parmesan cheese."

Updated at: Thu, 17 Aug 2023 00:07:11 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories780.5 kcal (39%)

Total Fat29.5 g (42%)

Carbs97.1 g (37%)

Sugars5.3 g (6%)

Protein31.9 g (64%)

Sodium1427.3 mg (71%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5 stickbutter

¼ cupextra virgin olive oil

⅔ cupchicken broth

only if needed

10cloves garlic

minced

2 bunchesscallions

thinly sliced

1tomato

medium, blanched and chopped

1 tsplemon juice

2 tspdried basil

2 tspdried oregano

1 tspcayenne pepper

2 tspsalt

8 ouncechopped clams

can

½ cupparsley

fresh chopped

1 poundlinguine

Garnish

Instructions

Step 1

In a large pot, saute garlic and scallions in 1/4 cup olive oil until tender (1-2 minutes). Do not brown. Keep heat on low. Add butter.

Step 2

Blanch tomatoes (drop in boiling water for one minute or until skin cracks, peel skin before tomato cools). Chop tomatoes and add to pot.

Step 3

Gently stir in lemon juice, basil, oregano, cayenne pepper and salt. Bring to a boil, stirring constantly. Turn heat to low and let simmer for 1/2 hour. (Note: At this point you can cover pot and let stand for hours until you are ready to serve. Taste test to see what else is needed after herbs and spices have had time to marinade and reheat to boiling.)

Step 4

Open canned clams and drain liquid into pot. Bring to a boil. If needed add chicken stock a little bit at a time until desired consistency. Turn off heat and add clams and parsley. (Note: Clams become very tough and chewy if overcooked.)

Step 5

Spoon clam sauce over cooked linguine and sprinkle with parmesan cheese.